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These white chocolate raspberry macarons are simply incredible. From their perfect crisp red shell, to the creamy white chocolate ganache filling. They are surprisingly easy and will make you look like a pro at your next event or party! These cookies can be intimidating, and I will admit I was intimidated by them for the past two years until I FINALLY found the perfect recipe that hasn’t failed me yet! I was definitely over thinking it and making it a lot harder than it needed to be. I figured I could not be the only one, so I am here to share my wisdom!
Tip and tricks for the perfect macaron shell
So what is the secret to making perfect macarons EVERY time. There are a few things that I learned over my two years of trial and error with these little guys.. First of all, get an oven thermometer. Temperature is key when baking this cookies, so it is important to know what temperature your oven is REALLY at. I could not get them right until I got a thermometer and found out my oven actually takes longer than I thought to warm up.
I have always heard that you had to age your egg whites for days, or even weeks before using them for the meringue. I found this to be false as well. HOWEVER I could not use them right out of the fridge either. The secret is to just bring them up to room temperature. You can leave them out for about 30 minutes to an hour, or if you don’t have that kind of time or patience (like myself) you can put your eggs in a bowl of hot water when you are prepping for the recipe and they should be good to go by the time you need them! Since doing this I have always gotten a perfect meringue.
While researching I saw SO MANY THINGS about what consistency your meringue should be at. Should it be soft peaks or hard peaks? The answer? Somewhere in between. For the longest time I over whipped my meringue which led to hollow shells every time… I was so frustrated because that is what EVERY recipe said I should do for the meringue, but it never worked for me. For me, the meringue was just stiff enough to hold its shape, but not so stiff that it was forming super soft peaks. You should be going for a consistency where when you lift your beater from the meringue it should not run off of the beater, but hold its shape, something like this.
Another top I would like to mention is if you want to add color to your cookies, add ONLY GEL food coloring, and add it in at this stage. If you add it in too late, it is possible to over mix the batter. I found adding it in at the meringue stage helped a lot.
When adding the dry ingredients into your meringue add it in in two parts. Add in a small amount at first and FOLD until there are no more dry spots. Then add the remaining dry ingredients. Folding is REALLY important to the process. For me, I go around the bowl 2-3 times, then I take my spatula through the middle of the bowl. Then I continue that pattern until all of the dry ingredients are combined and then I start to check the consistency of my batter. If you don’t check it often, you are more likely to over mix. The want the batter to be thin enough where the batter ribbons off the spatula and disappears back into the batter in about 10 seconds. If you can draw a figure 8 with the batter without it breaking from the spatula, you are good, stop folding!
Tip for Baking
Another pain for me was what I was baking on.. I always heard to parchment paper was the best to bake these on.. EVERY. SINGLE. TIME I used parchment, the bottom of my cookies burned before the inside was completely done. The only thing that I tried that worked was using a silicone mat. Again, each time they turned out perfect! I love my silicone mats, not only can you use them for macarons, you can use them for regular cookies, biscuits, really whatever else you put in the oven and don’t want to stick to the baking sheet! They are fantastic and well worth it!
Another important thing to have is a large round piping tip and piping bags. Pro Tip: When you are filling up your piping bag, put the bag in a large mug or glass and point the tip up. Then you can easily get all of your batter inside without making a huge mess.
My finally tip for you is to download this free template and use it underneath your silicone mat to pipe perfect macarons every time!
Other recommended products
Now, let’s get to the good stuff shall we???
Be sure to comment below and let me know how this recipe works for you!!Print
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional (or you can use your favorite extract)
- 1/4 tsp salt
- 2 tsp burgundy GEL food color
- 1/2 cup white chocolate chips
- 1/4 cup heavy whipping cream
- Roughly 12 fresh blackberries
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
To make the ganache
- Place the chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
- Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells. Add half of a fresh blackberry in the middle of the ganache.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
- Category: Dessert
- Cuisine: French